Flaky Smoked Salmon from the Isle of South Uist

I was excited to receive my parcel of flaky smoked salmon from the Salar Smokehouse today. It's my third year of ordering from www.salar.co.uk and each year it's been a seamless process with a delicious, yet slightly different, salmon product to enjoy over the holidays. The smokehouse is on the shore of Loch Carnan in the Hebridean island of South Uist.

We are not talking thin, smoked salmon here. No, not the sort you put on a blini with crème fraîche and caviar - more like a poached salmon fillet but with smoky flavours. To me, this makes a lovely and refreshing change from the usual Christmas fayre and I like to serve it with a salad of chunkily chopped cucumber with a dressing of dill, lemon juice and good-quality extra virgin olive oil. Add some freshly made lemon mayonnaise and a hunk of crusty bread and I am in heaven!

As for wine matches, I would highly recommend any of the following whites: Pouilly-Fumé and Reuilly (both are Sauvignons from the Central Vineyards of the Loire Valley) a dry Chenin Blanc from Savennières or a Viognier from either the Ardèche or, if you're up for taking the boat out, from the acclaimed vineyards of Condrieu.

Check out Salar's website - www.salar.co.uk. They state that their last postage date for Christmas deliveries is 20th December so you may still have time. Do try them throughout the year though. They have some great recipe suggestions on the website - I am sorely tempted by flaky smoked salmon and scrambled eggs for a Christmas morning breakfast or New Year's Day brunch.

Simple Salmon Supper

Tonight, simple and quick was the name of the game for supper so I roasted some salmon fillet and served it with puy lentils through which I forked roasted red onion, lemon juice and chopped flatleaf parsley. To go with it, I couldn't resist more British asparagus, also roasted. The whole ensemble was served with a big green salad.

And to drink.......? How about a young, dry Chenin Blanc from the Loire (Vouvray Sec, white Chinon) or a lightish Pinot Noir (a red Sancerre perhaps and a good tip is to stick it in the fridge for half an hour first).

We went for the Chenin option as we have done on more than one occasion - it lapped up the salmon and puy lentil mélange but didn't cope with the roasted asparagus at all (a seasonal addition to this tried and tested recipe - so leave it out if you're doing Chenin). We also tried an AOC Bourgogne Pinot Noir (2007) which didn't work with the salmon nor the lentils both of which rendered it quite bitter. It wasn't bad with the asparagus though and I might try it with asparagus and goat's cheese another time.

I haven't mentioned Chablis with this dish and it would do a fine job - just a village wine or even a Petit Chablis if you want to keep the price down.